The flavours of coffee: a comparison of Arabica and Robusta

Most coffee drinkers are probably familiar with the term “Arabica”. The name is synonymous with quality, full flavour and packaging with a printed seal of approval. This type of coffee accounts for almost 70% of the world’s coffee cultivation and is the most popular type of coffee, ahead of “Robusta”. The somewhat ungentle-sounding name Robusta is more reminiscent of a piece of Swedish furniture than an aromatic experience. This is a shame, as the bean hides an equally unmistakable, spicy flavour.

While Arabica has a fruity, flowery, slightly sweet flavour, Robusta has a somewhat bitter taste reminiscent of wood and earth, which can be just as enticing when prepared correctly. However, this is where the problem lies: Arabica is much easier to roast than Robusta. If the time or temperature of roasting is not perfect, you can tell by the Arabica, but it still tastes full-bodied and fine. If something goes wrong during the processing of Robusta, the coffee becomes bitter and almost unbearably strong. However, the diva-like bean produces a stunning crema that lasts much longer. This is why Robusta is so popular in Italy, the land of espresso.

The fact that the two coffee varieties develop such different flavours is not least due to the altitude at which the plant is grown. Arabica grows up to 2,300 metres in Brazil, Colombia and Ethiopia. As a result, the coffee cherries take longer to ripen, but develop more complex flavours. Robusta, on the other hand, thrives at lower altitudes of up to 600 metres – ideal for cultivation in Vietnam, Indonesia and Brazil. Robusta has a decisive advantage over Arabica: the beans contain two to four times as much caffeine. An espresso shot therefore has a much more energising effect if you opt for Robusta instead of Arabica.

In the supermarket, you can usually only find blends with Arabica varieties or with a small proportion of Robusta beans. If you are unsure which variety your favourite coffee is, you can easily determine this: Arabica beans are elongated and have a curved notch. Robusta beans, on the other hand, tend to be round and have a straight notch.

If you find the strong, bitter flavour of Robusta too intense, try adding salt. A pinch of salt sprinkled into your cup neutralises the bitter components of the coffee and gives you a rounder and milder flavour. If you like it sweet, you can also try our Salted Caramel grinder, which of course also works perfectly with Arabica. If you want to spice up your coffee even more, you can add vanilla, cinnamon, nutmeg, chocolate chips, chilli or cardamom. The spices develop an irresistible flavour when combined with coffee, especially in espresso and filter coffee.

For even more spicy coffee enjoyment, have a look at My Coffee Spice – and if you’ve had enough of all the caffeine, find out more about Golden Milk.